Slow Cooker Osso Bucco With Tomato And Olives

Ingredients

• 1.2 kilogram beef osso bucco pieces
• 2 tin tinned diced tomatoes
• 80 gram pitted green olives
• 250 gram baby carrots
• 250 millilitre beef stock
• 2 teaspoon minced garlic
• 1 teaspoon dried rosemary
• 1 teaspoon salt

Instructions

1. 1Lay the osso bucco pieces flat in the bottom of the slow cooker.
2. 2Tip the tomatoes, olives, baby carrots, stock, garlic, rosemary and salt over the top.
3. 3Put the lid on and cook on low for 8 hours, then serve with mash or crusty bread.
4. 4Freezer bag version: put all the raw ingredients into a large zip-lock bag and freeze flat for up to 3 months. Thaw overnight in the fridge before cooking on low for 8 hours. Cooked leftovers freeze for 3 months; reheat in a covered dish in a 180°C oven for 25 minutes.